What it is
Spianata Romana is a flattened-style pork salami, supplied as a whole piece of approximately 2.5 kg. The name describes the recipe and style; it is not a geographic indication, and the documented product is made in Veneto.
Producer and format
The listed producer is Salumificio F.lli Coati S.p.A. in Valpolicella, Verona, Italy. The professional format is one whole piece of about 2.5 kg, sold by weight and suitable for slicing to order.
Organoleptic profile
The salami has a firm slice, a savoury cured-meat character and a balanced spiced aroma. Its flattened shape makes it practical to portion into regular slices for service.
Professional uses and quantities
Slice it for antipasti, charcuterie boards and sandwiches, or use it in filled focaccia and cold counters. Plan portions from the 2.5 kg piece according to the menu and service volume.
Errors to avoid
Do not serve the outer casing, cut the whole piece too far in advance or leave the cut surface uncovered. Use a clean knife and keep the product protected between services.
Storage and handling
Keep refrigerated at the temperature stated on the label; the existing product specification indicates 0 to 4 °C. After cutting, wrap the exposed surface and return the piece to refrigeration promptly.
LAPA logistics in Switzerland
LAPA supplies this professional cured-meat format throughout Switzerland with handling appropriate to a chilled product, for restaurants, delicatessens and catering operations.
Who it is for
For professional kitchens and counters that need a whole Italian-style salami for planned slicing, antipasti preparation and regular charcuterie service.
